This bean dip is creamy, smooth, and has just the right amount of spice for scooping up with tortilla chips. Put this bean appetizer out at a party, and watch it disappear in minutes! Made with canned refried beans, cream cheese, taco seasoning, and green chiles, you will keep these ingredients on hand for impromptu dip cravings.
How to make bean dip from scratch
This bean dip came about on accident, truly. My mom loves canned refried black beans, but she has a hard time finding them. She's not super interested in making my refried black beans recipe, because the canned version is so much easier, but we won't go into that too much now. Anyway, I thought I had found the canned version she loves, and so I bought her 5 cans. It wasn't until after coming home and unloading the groceries, that I realized I bought regular pinto refried beans.
It's ok, all 5 cans were put to use in just a matter of a few weeks, thanks to this incredible bean dip recipe. It's our favorite appetizer on Friday nights while we wait for the grill to heat up, and I love putting it out for a party. I even like to bring this to a family with a new baby, because it tastes great cold, it's so satisfying and gooey when warm, and it can be spread on tortillas and rolled up into a taquito. Everyone loves creamy refried bean dip, no matter how you serve it.
My bean dip recipe has cream cheese, sour cream, taco seasoning, green chiles, and shredded cheddar cheese in it. I have seen numerous versions of bean dip all over the place, and these are my favorite ingredients. The cream cheese keeps the dip from being too runny, and the sour cream brings perfect tang to canned beans. I prefer taco seasoning over salsa because, again, salsa can make the dip too watery. Personally, I adore fire-roasted green chiles, and have been known to put 2 cans in this bean dip instead of one. I also like to mix up the cheese, and sometimes swap in Monterey Jack or Pepper Jack cheese for the sharp cheddar.
- Refried beans. One 16-ounce can of refried beans, any variety, but pinto beans are the most common.
- Cream cheese. Half a block of cream cheese, softened for easier mixing.
- Sour cream.
- Taco seasoning. Half a package of store-bought taco seasoning is roughly 2 tablespoons.
- Green chiles. One of the small 4-ounce cans of fire-roasted and chopped green chiles. You can buy mild or hot, your choice.
- Cheese. I alternate between shredded sharp cheddar and pepper jack cheese for this bean dip. Use pepper jack for more spice.
- For serving: pico de gallo for the center (optional) and tortilla chips for scooping up and serving.
How to make bean dip:
- First, gather all of your ingredients and ensure the cream cheese is at room temperature. It's okay to leave the sour cream out for a few minutes before using it. This is the time to preheat your oven to 350-degrees Fahrenheit, also. This bean dip comes together so quickly, that you might be waiting for your oven to preheat for a few minutes. Use this time to set the playlist for your party 🙂
- Use a large bowl and an electric mixer to beat together the beans, cream cheese, sour cream, taco seasoning, green chiles, and HALF of the cheddar cheese.
- Once the mixture is smooth, spread it into an 8" square baking dish (or anything similar to half a 9x13" pan). And speaking of, you can double this recipe and make this in a 9x13" pan for a large crowd, too!
- Finally, spread the remaining shredded cheese on top. Bake for 20 minutes, or until the edges of the dip are bubbling and turning golden brown.
- This part is optional, but I really like to make this bean dip beautiful by pouring some store-bought pico de gallo down the center before serving. I usually let the bean dip cool off slightly, and then spread the pico de gallo down the center. Serve with tortilla chips for scooping!
How long does bean dip last in the fridge?
This refried bean dip recipe needs to be refrigerated because it contains dairy products that spoil at room temperature. If you have leftovers, cover tightly and refrigerate. Before serving again, reheat in the microwave or a 200-degree oven.
Can bean dip be frozen?
This recipe comes together in just minutes, so I can't imagine needing to make it ahead of time and freeze, but you absolutely can. Don't add the pico de gallo until just before serving. Let defrost in the refrigerate for 24 hours, and then bake according to recipe instructions.
What to eat with bean dip:
- 1 16-ounce can of refried beans (any kind, but pinto is most common)
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 1 4-ounce can of green chiles
- 1 cup of shredded cheddar cheese, divided
- pico de gallo, for serving
- Tortilla chips, for serving
- Preheat the oven to 350-degrees Fahrenheit, and ensure your cream cheese and sour cream are softened.
- In a large bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, green chiles and half of the shredded cheese.
- Using an electric mixer, beat the mixture together until smooth and creamy, about 1 minute. Spread the mixture into an 8x8” baking dish.
- Sprinkle the remaining cheddar on top. Bake the bean dip for 20 minutes, or until the edges start to barely bubble.
- Let cool slightly, and then spread store-bought pico de gallo on top before serving with tortilla chips.
Refried beans: One 16-ounce can of refried beans, any variety, but pinto beans are the most common.
Cream cheese. Half a block of cream cheese, softened for easier mixing.
Taco seasoning: Half a package of store-bought taco seasoning is roughly 2 tablespoons.
Green chiles: One of the small 4-ounce cans of fire-roasted and chopped green chiles. You can buy mild or hot, your choice.
Cheese: I alternate between shredded sharp cheddar and pepper jack cheese for this bean dip. Use pepper jack for more spice.
For serving: pico de gallo for the center (optional) and tortilla chips for scooping up and serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 606mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 8g